Thursday, July 30, 2009

Wash and dry the squashes. Grate them without peeling. Take them in a medium pot with olive oil over medium heat. Cook them until it absorbs its own juice, stirring occasionally. Set a side until it is completely cool.Peel and mince the garlic cloves and take them in a large mixing bowl. Add yogurt and salt to the bowl and whisk until smooth. Add walnut and squashes into the bowl. Stir and take it in a salad bowl.